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Thread: Disneyland Baked Potato Soup:

  1. #1

    Default Disneyland Baked Potato Soup:

    This is a hit, and it's easy to throw together:



    This is served as a featured soup at the Carnation Restaurant (Main Street), Disneyland and at the Bakery in Disney's Calif Adventure, and occasionally in New Orleans Square...
    My wife is Swiss and loves soups, especially this one.
    I have ‘adjusted’ the recipe to make it lower fat. My adjustments are in parenthesis.

    Ingredients:
    4 large Russet Potatoes, peeled and diced small
    4 medium Red Potatoes, diced small
    2 stalks, celery, diced small
    6 oz (2 large carrots) peeled and diced small
    2 medium yellow onion, diced small
    2 oz unsalted butter (2 oz Margarine or butter subsitute)
    1 lb bacon, roughly chopped (1 lb Turkey bacon)
    16 oz Chicken Stock or Vegetable Stock
    32 oz Heavy Whipping Cream (32 oz Half & Half or 32 oz low fat creamer)
    2 oz flour
    1 oz Vegetable Oil (Canola Oil)
    Salt/Pepper to taste

    Garnish:
    Chives – chopped
    Bacon Bits
    Sour Cream
    Cheddar and/or Mozzarella Cheese (shredded)

    PROCEDURE:
    1. Place stock pot over medium heat. Add the vegetable oil, butter and bacon. Start rendering the bacon (process of releasing the fat through cooking). The bacon will start to release its far. Do not allow it to burn.
    2. Cook bacon until crispy, remove and set aside on a paper towel; leaving the fat from the bacon in the pan. Add onions, carrots and celery.

    Traditionally these 3 items are called the MIREPOIX. Sweat the mirepoix until the onions turn translucent. Add potatoes and cook for 4 minutes. Add the flour to make roux. Cook roux until blonde in color, (about 5 to 7 minutes), while stirring constantly. Add chicken stock and half of the bacon back into the pan. Reserve the remaining bacon for garnish. Season with salt and pepper to taste.

    3. Turn the heat to medium high, bring the soup up to a simmer and cook for 15 mintues or until the potatoes are soft and tendfer. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
    4. You can adjust the thickness by adding water or stock for a thinner soup. It should have a creamy consistency. Adjust your seasonings to your taste.
    5. Garnish with your desired toppings and enjoy!

    All pictures are Public Domain licensed Creative Commons:


    Photo by Matthew Hansen


    Photo by Michaela Hansen


    Photo by Matthew Hansen

  2. #2
    Join Date
    Jan 2008
    Location
    Madison, WI
    Adopted Bronco:
    PTBNL
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    22,698

    Default

    Sounds good, but a little heavy.

    I would try substituting the whipping cream for sour creme if I make it.

  3. #3

    Default

    Quote Originally Posted by Thnikkaman View Post
    Sounds good, but a little heavy.

    I would try substituting the whipping cream for sour creme if I make it.
    - And a crock pot makes it much easier too.
    Sour Cream goes perfect with potatoes.

  4. #4
    Join Date
    Dec 2007
    Adopted Bronco:
    Kay Adams
    Posts
    54,753

    Default

    That looks really good.

  5. #5
    Join Date
    Dec 2007
    Location
    Four Corners
    Adopted Bronco:
    Derek Wolfe
    Posts
    12,263

    Default

    Monte Cristo sandwich at the Blue Bayou.

    Watch the ships go by on the Pirates of the Caribbean.

  6. #6

    Default

    Quote Originally Posted by slim View Post
    That looks really good.


    Quote Originally Posted by BigDaddyBronco View Post
    Monte Cristo sandwich at the Blue Bayou.

    Watch the ships go by on the Pirates of the Caribbean.

    Photo by Kevin Crone Creative commons

    I have that exact recipe too.
    Works great, especially for the kids.


    Michaela Hansen Creative Commons
    Last edited by Trailer Park Casanova; 11-18-2011 at 06:13 AM.

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